CSA Members 2007: Newsletter Archive

Dear CSA Members,

Today is our final delivery for the season. I want to thank all of you for choosing us to be your farmers and for sticking with us through the season. We hope you have enjoyed it as much as we have!

If you have any waxed boxes in usable condition, please return them to the drop sites so that we may reuse them! We will pick up any remaining boxes on November 20th, when we bring our first Winter delivery, so please respect our drop site hosts and stack them neatly. Thanks!

The bag of mixed gourds is not edible -- they're just for decoration. They should last a few months, and a few will even dry, although they lose some color during the drying time. The large green squash is a kabocha, and it will yield delicious sweet squash soups. It should be used fairly soon, within the next few weeks, as it doesn't store as well as the other squash.

Remember the kohlrabi? The purple alien is back. Peel it and use it any way that you would use broccoli -- in soups, stir fries, or just sliced and eaten as a snack.

The leeks may be put in your refrigerator in a plastic bag and kept for a few weeks. They are excellent in soup, frittata, or in place of onions. The yellow onions (Copra by name) and shallots are outstanding varieties for storage, and if kept in a dark, dry place, will keep for months.

You may still sign up for our Winter deliveries! The Winter veggies will be delivered to our usual dropsites on November 20th and December 20th (click for details).

Enjoy!

Brussels Sprout Hash with Caramelized Shallots

ingredients

• 6 tablespoons (3/4 stick) butter, divided
• 1/2 pound shallots, thinly sliced
• Coarse kosher salt
• 2 tablespoons apple cider vinegar
• 4 teaspoons sugar
• 1 1/2 pounds Brussels sprouts, trimmed
• 3 tablespoons extra-virgin olive oil
• 1 cup water

procedure

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Bon Appétit, Molly Stevens, November 2007

Kabocha Squash Cake with Brown Sugar Cream

for the brown sugar cream

• 1 tablespoon water
• 1/2 teaspoon unflavored gelatin
• 2 cups heavy whipping cream
• 1/3 cup (packed) golden brown sugar
• 3 large egg whites

for the cakes

• 2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
• 1 cup whole milk
• 1 vanilla bean, split lengthwise
• Nonstick vegetable oil spray
• 2/3 cup (packed) golden brown sugar
• 6 tablespoons olive oil
• 1/4 cup lager (mild-flavored beer)
• 1 large egg
• 3/4 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

procedure

For brown sugar cream:

Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.

Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.

For cakes:

Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.

Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.

Bon Appétit, Will Goldfarb, September 2007